Factors affecting the coagulation of milk protein during quark cheese processing in Vietnam

Các tác giả

  • Chinh Nghia Nguyen, Hang Ngan Dinh, Thu Trang Nguyen, Ha Trang Nguyen, Thi Trang Nguyen, Ky Son Chu, Thu Trang Vu*
  • Giang Hoang

Từ khóa:

Tóm tắt

In recent years, cheese consumption in Vietnam is markedly rising, leading to the attention of local milk processors on cheese making. Quark-type cheese, a traditional food in Central Europe, is a type of well-known acid-coagulated cheese product...

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Tiểu sử tác giả

  • Chinh Nghia Nguyen, Hang Ngan Dinh, Thu Trang Nguyen, Ha Trang Nguyen, Thi Trang Nguyen, Ky Son Chu, Thu Trang Vu*

    School of Biotechnology and Food Technology, Hanoi University of Science and Technology,

    1 Dai Co Viet Street, Bach Khoa Ward, Hai Ba Trung District, Hanoi, Vietnam

  • Giang Hoang

    High Command of Guard Police, Ministry of Public Security, 16 Tran Vu Street, Quan Thanh Ward, Ba Dinh District, Hanoi, Vietnam

Đã Xuất bản

2024-03-14

Số

Số 1C (2024): MARCH 2024 . VOLUME 66 NUMBER 1

Chuyên mục

LIFE SCIENCES